I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process.

I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese.

Next I add in two of the meatballs and sauce.

Top that with some vermicelli that had been tossed in the sauce too.

Another piece of cheese.

For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. You can make your own, buy a ball from your local pizzeria, or even use refrigerated dough.

I rolled those out a little bigger and then pressed them over the top of the ramekins.

Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I brushed them once at the beginning and then again during the baking.

I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down.

I baked the pot pies on a pizza stone on the plate setter. You could do these in your oven or in a regular grill set up indirect, but in my opinion, this is where the ceramic cookers like Big Green Egg and Primo can't be beat.

About 15 minutes in, they started to brown.

We gave them the second baste of garlic butter and then let them go another 5 minutes.

They are done when the crust is crispy and golden. Carefully remove to a rack and let cool for a few minutes.

Invert the pot pie on a plate and remove the ramekin to serve. The trick is to give the bowl a sharp twist and then pull up.

The only question now is, do you eat it with your hands or with a knife and fork?

Garnished with red pepper flake and parsley.

These were seriously good. It was like baked spaghetti in a garlic bread bowl.

The only two things I would do differently the next time is double the cheese and invert it as soon as I can tolerate handling the ramekin. I let it sit too long and the cheese had started to harden.

I absolutely can't wait to try this again. We impressed ourselves with this one.

OMGosh! It's 8:33 AM and I know exactly what I'm having for dinner! These look Heavenly! Cute and clever and brushing the top with garlic butter - what a stroke of genius! Honestly, at the rate I'm going, I either need to grow another 5 inches or another leg just to keep the scale balanced! But whatever pounds these little babies add will be worth it! xo, Nan

I'm reading and reading and was waiting for them to go in the oven but there is the Egg. What a relief... you didn't go to the dark side. I really want one now for a bed time snack. You need to send that last photo to Tastespotting.

This is most impressive! I'm learning so much about grilling from you, Chris. I had no idea that you could do so much with your Egg. Here I was thinking that it was pretty awesome we finally figured out how to use our grill properly!

I had never heard of baking bread in a smoker/grill either. I'm off to search your archives and check that out now.

I have now made these twice...the first time I made the mistake of only making one for each of us...not nearly enough! Today I made them for some friends for lunch - they could NOT stop talking about them...how cute, how clever, low good...blah, blah...so later this week I'm going to post them, of course, I will mention how I stole your idea and what a genius you are and just so you khow, in my next life I'm going to be your neighbor! Thanks - this one is a keeper! xo, Nan

Oh. My. Gosh. These look absolutely delicious!! What a fun and relatively easy idea--they are perfect little individual sizes and would be great paired with a caesar salad. Definitely trying them soon!Thanks again, Chris, for a wonderful recipe with great photos!

The last picture made me think it was a stuffed portobello mushroom at first.

I love that you easily could've only put a small portion of bread dough in the top and eaten it out of the ramekin, but instead, you intentionally made it into a bread bowl big enough to dump the contents into.

And I'd probably eat it with my hands if the bread were sturdy enough and then switch to a fork once it started falling apart.

So I also seen the Chicago Pizza and Oven Grinder Company pot pie pizza they make but decided to make my own version of a white pot pie pizza. "In order" olive oil the ramekins, then add Mozzarella first in the ramekins, Mushrooms, roasted red peppers, fried garlic, chopped up shrimp, Italian sausage, any kind of crab, Alfredo white sauce, parmesan cheese, provolone cheese.....then the awesome Crusty dough recipe from this link. Absolutely amazing!!!!